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How to make Smoked salmon and sour cream jacket potatoes

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 4 large (about 200g each) sebago (washed) potatoes
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 125g (1/2 cup) light sour cream
  • 80g smoked salmon, sliced, finely chopped
  • 1 1/2 tablespoons finely chopped fresh chives
  • 1 1/2 tablespoons fresh lemon juice
  • 25g (1/4 cup) coarsely grated tasty cheddar
  • 2 teaspoons finely chopped fresh dill

Method

  • Step 1 Pierce potatoes 5-6 times all over with a fork. Rub oil over the potato skins to evenly coat. Season with salt. Cover the microwave turntable with paper towel. Place the potatoes around the edge of the turntable. Cook on High/800watts/100%, turning potatoes halfway through cooking, for 10-12 minutes or until tender when pierced with a skewer.
  • Step 2 Remove potatoes from microwave. Wrap in foil and set aside for 5 minutes to cool slightly. Cut one-third from the top of each potato. Use a spoon to scoop out the centres, leaving a 1cm border. Place scooped potato in a bowl.
  • Step 3 Add the sour cream to the potato and mash with a fork until well combined. Stir in the salmon, 5 teaspoons of the chives, the lemon juice, cheese and dill. Season with salt and pepper. Spoon potato mixture among potato shells. Sprinkle with the remaining chives and season with pepper. Serve immediately.